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Evaluation of Catechin and its Derivatives as Antioxidant: Recovery of Growth Arrest of Escherichia coli under Oxidative Conditions
Author(s) -
Inoue Yoshiharu,
Trevanich Sudsai,
Tsujimoto Yoshiyuki,
Miki Takeo,
Miyabe Shinji,
Sugiyama Keiichi,
Izawa Shingo,
Kimura Akira
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199607)71:3<297::aid-jsfa581>3.0.co;2-b
Subject(s) - gallic acid , catechin , chemistry , antioxidant , epicatechin gallate , epigallocatechin gallate , camellia sinensis , oxidative phosphorylation , escherichia coli , paraquat , biochemistry , gallate , growth inhibition , food science , polyphenol , biology , cell growth , nuclear chemistry , botany , gene
Effects of (+)‐catechin, (‐)‐epigallocatechin gallate and gallic acid on the growth of Escherichia coli K‐12 under oxidative conditions were examined. (+)‐Catechin did not protect the bacterial growth which was inhibited by H 2 O 2 , lipid hydroperoxide, paraquat, Cu 2+ , H 2 O 2 +Cu 2+ and lipid hydroperoxide+Cu 2+ . Both (‐)‐epigallocatechin gallate and gallic acid could restore the growth inhibition of E coli K‐12 under the same conditions. Radical scavenging activity of (‐)‐epigallocatechin gallate, which is one of the most abundant components in Japanese green tea ( Camellia sinensis L), is likely to be dependent upon the gallic acid group of the compound.